50ml rapeseed oil
150g carrot, roughly chopped
100g onion, quartered
100g celery, roughly chopped
100g leek, roughly chopped
2 bay leaves
Sprig of fresh thyme
2ltr vegetable stock (30g bouillon powder)
250g courgettes, sliced 1cm thick
250g mices peppers, diced 1cm thick
250g red onions, cut into wedges
160g fennel, diced
5x140g chicken breasts, skiness and boneless
1g salt and cracked black pepper
250g red quinoa (500g cooked weight)
250g white quinoa (500g cooked weight)
500g baby spinach, washed and shredded
Pre heat oven to 180’C.
Heat 20ml of rapeseed oil in a saucepan and gently fry the carrot, onion, celery, leek, bay leaves, cloves, peppercorns and thyme.
Once the vegetables have softened, add the vegetable stock and leave to immer for an hour.
Roast the courgettes, mixes peppers, red onion and fennel in 30ml of rapeseed oil.
Season the chicken with salt and pepper, char-grill and cook to a core temperature of 75’C+.
Cook the quinoa together in boiling water for 15 minutes.
Mix together the quinoa, roasted vegetables and baby spinach.
To plate, in a bowl serve 240g of the quinoa and vegetable mix with half a sliced chicken breast on top (cut into 5 long slices). Sieve the borth and pour 200ml over the top to finish.